Buttery Lemon Crinkle Cookies

Buttery Lemon Crinkle Cookies made with fresh lemon zest and juice, and covered in a dusting of sugar. They’re soft and chewy and bursting with lemon flavour. Plus I’ll show you how to get that white crinkly crust every time.

Ingredients:

• 115 grams (1/2 cup) unsalted butter, room temperature
• 150 grams (3/4 cup) caster sugar or granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 245 grams (1 and 3/4 cups) plain flour or all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 1 large lemon or 2 small ones
• 30 ml (2 tablespoons) fresh lemon juice
• 35 grams (1/4 cup) white chocolate chips, optional

Sugar coating

• 100 grams (1/2 cup) white sugar or granulated sugar
• 65 grams (1/2 cup) pure icing sugar or powdered sugar, sifted